Tomato Spinach and Basil Soup recipe

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Ingredients

2 tablespoons butter
1 large yellow onion, chopped
1 teaspoon minced garlic
1 ½ cups milk
1 (28 ounce) can tomato puree
1 tablespoon white sugar
2 cups fresh spinach, torn
¼ cup chopped fresh basil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon grated Parmesan cheese

Nutrition Info

208.3 calories
carbohydrate: 29.3 g
cholesterol: 23.7 mg
fat: 8.5 g
fiber: 4.9 g
protein: 7.8 g
saturatedFat: 5.1 g
servingSize: -
sodium: 1217.6 mg
sugar: 19.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a large saucepan over medium heat. Saute onion and garlic for 3 minutes. Stir in milk and cook for 2 minutes, stirring occasionally. Stir in tomato puree and sugar. Mix well, cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 5 minutes. Add spinach, basil, salt and pepper and simmer, uncovered, for 2 minutes, stirring occasionally. Sprinkle with parmesan cheese, if desired.

Recipe Yield

4 servings

Recipe Note

This soup can be refrigerated for up to 1 month and you can substitute 2 teaspoons of dried basil if you can't get fresh basil.

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